Rigatoni with Gorgonzola, Walnuts, and Mushrooms

Method

1. Fry the onion and garlic in the olive oil until crisp.
2. Add the Chardonnay and the Alfredo mix, with water if needed, until the sauce coats a spoon but still drips off it.
3. Add the mushrooms. Turn the heat down, add the Gorgonzola and stir until it melts into the sauce.
4. Crumble in the walnuts and season with salt and a little pepper.
5. Simmer for 20 minutes, stirring often and adding water to keep it smooth.
6. When it tastes right, stir in the bourbon and keep the pot warm.
7. Boil the rigatoni for about 12 minutes, drain, and mix it with the sauce.